My Daily Oatmeal Regimen

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October 21, 2010 by buttermilkbaker

Good morning, good morning!

Seeing as this is my first official morning as a flogger (food blogger…anyone?), I figured I should post about the one thing that I make to start off (almost) every day: oatmeal.

It’s hearty, it’s nutritious, and the way I make it, it’s delicious. Let’s get started.

The usual suspects: Quick Oats (or Old Fashioned, my personal favorite, but alas, we’re out), salt, cinnamon, vanilla, a banana and some chia seeds.

Why the chia you ask? I’d seen various foodies/health nuts singing their praises all over the internet, so I decided I’d buy a pack and see what all the fuss was about. They pack 10x the amount of water for their weight, meaning they’re great for hydration. They’ve got Omega-3s, calcium, protein, antioxidants, and fiber–all things we could use more of in our lives. They’re tasteless from what I can tell, they give me longer lasting energy, and they keep me fuller longer.

So I dump all this in my mug-bowl: 1/3 cup oats, 2/3 cup water, a pinch of salt, a healthy dash of vanilla, and a ton of cinnamon. I typically do half of the banana cooked in the oats and half sliced on top (a trick I learned over at Iowa Girl Eats). Finally, 1/2 tbsp of chia seeds.

Mug-bowls are great, aren’t they?

Now here’s something truly special. This is my secret to manageable pieces of banana in my oatmeal: I make an incision (yes, an incision) down the middle of the banana, and then slice them into the mix.

Glamorous, I know. Then, time for nuking: 1:30 for Quick Oats, 2:00 for Old Fashioned.